Try our baja-california tacos recipe then check out our fish tacos, prawn tacos and beer-battered fish tacos.


  • 450g skinless, boneless cod loin, cut into pieces
  • 8 small corn tortillas
  • to serve coriander leaves
  • to serve hot sauce


  • 1 small red cabbage, very finely shredded
  • sea salt
  • 2 limes, juiced


  • 1 avocado, peeled, stoned and diced
  • 4 tbsp half-fat crème fraîche
  • a handful coriander
  • 1 lime, juiced


  • 100ml 
white wine vinegar
  • 50g caster sugar
  • 4 red chillies, sliced into rounds


  • 100g plain flour
  • 30g cornflour, plus extra to dust
  • 1 tsp ground cumin
  • 1 tsp hot smoked paprika
  • ice-cold soda water


  • STEP 1

    To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.

  • STEP 2

    To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.

  • STEP 3

    To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.

  • STEP 4

    To batter the fish, mix the dry ingredients with ice-cold soda water to make a thick batter and season. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with cornflour then dip into the batter. Fry for 3-4 minutes until crisp.

  • STEP 5

    Griddle the tortillas and keep warm in foil.

  • STEP 6

    To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.

Watch our 20-second video for the easiest way to stone an avocado...


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